1/2 cup dry quinoa
9oz brussels sprouts, halved
1 TBSP extra virgin olive oil
Dash of garlic salt & pepper
2 TBSP coconut oil
2 cups butternut squash (about 1 medium squash), cut into 1/2 inch cubes
1 1/2 TBSP pure maple syrup
1/3 cup grated parmesan cheese
1/4 cup pepitas
Directions:
1. Prepare quinoa according to package directions.
2. Preheat oven to 375 degrees then line a baking sheet with foil. Add brussels sprouts, oil, garlic salt, and pepper to baking sheet then toss to evenly coat. Roast for 15 minutes or until golden brown.
3. Melt coconut oil in a large skillet over medium-high heat. Add maple syrup and butternut squash then saute, stirring occasionally, about 15 minutes or until squash is tender.
4. Combine quinoa, brussels sprouts, butternut squash, parmesan cheese, and pepitas in a large bowl then toss and serve with extra parmesan cheese, if desired.
Makes 4 servings
*Recipe adapted from iowagirleats.com
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